Luffa is cool and sweet, and has the effects of clearing heat and resolving phlegm, cooling blood and detoxifying. Eating in summer is good for clearing away heat and relieving summer heat. Luffa can be fried or cold, but the most common one is Luffa soup. Luffa soup has the following methods (but it is very suitable for eating, frying, steaming and cooking in summer. It's hot in summer, so it's easy to get thirsty and lose appetite. However, a bowl of loofah soup is delicious. Luffa soup is Guangdong people's favorite soup in summer. Luffa is sweet and hot, so almost all Cantonese people will eat it in summer. The most common methods are lean meat towel gourd soup, herring slippery towel gourd soup, egg mushroom roll towel gourd soup and so on.
First of all, loofah is a treasure, which can nourish the skin, moisten the intestines and clear the fire, and almost everyone will not refuse. There are many ways to eat it, such as steaming, frying and stewing. What's important is that it can not only be cooked separately, but also be mixed. I prefer to make crucian carp soup with it. In summer, I cook egg soup with loofah, which is the most common. This soup tastes like my childhood. I used to drink a kind of soup when I was a child. When I was a child, there was a hen at home. The hen laid many eggs. Later, I planted loofah at home, often picked loofah and came back to cook egg soup. I fried the soup with loofah and mushrooms, and then poured the soup into the egg liquid round and round.